====== Split Pea Soup with Gouda Sausage Toasts ======

  * 1 lb dried green split peas
  * 1 lb fully cooked smoked sausage (such as Kielbasa) - split lengthwise
  * 4 - 14.5 oz. cans low sodium chicken broth
  * 2 onions - chopped
  * 4 large garlic cloves - diced
  * 4 medium carrots - peeled and cut into chunks
  * 2 tsp dried thyme
  * 1 large bay leaf
  * 1/4 tsp ground cloves
  * 2 cups firmly packed shredded Gouda (8-10 oz.)
  * strong German-style mustard
  *12 - 1/2" thick slices of sourdough baguette - toasted

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  - Combine ingredients through cloves in heavy soup pot. Bring to boil, lower heat, cover and simmer until peas are tender, stirring occasionally, about 1 hour.
  - Remove sausage from pot and cut into bite size pieces. Reserve 1/4 of sausage pieces, return remaining sausage to soup. Add 1 cup Gouda to soup and stir until melted. Season with salt and pepper and keep warm.
  - Mix remaining Gouda with sausage. Spread generous layer of mustard on bread slices and top with Gouda/sausage. Broil until the cheese melts and begins to brown. Serve soup and pass toasts.

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  Serves: 6        Total cook time: 1 hr 15 min.
  Source: WRCJ midday entree Oct, 11, 2006.
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{{tag>food meat soup}}